Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, lamb and cashew bastela. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
DH loves lamb and I love cashews. Wherever it came from that spells a great recipe for me! Because you are making a paste, you can use the less.
Lamb and Cashew Bastela is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Lamb and Cashew Bastela is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook lamb and cashew bastela using 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Lamb and Cashew Bastela:
- Prepare 2 tbsp olive oil
- Make ready 100 grams butter
- Prepare 6 spring onions
- Get 4 garlic cloves, finely chopped
- Get 20 grams fresh ginger, finely chopped
- Get 1 ground cinnamon
- Prepare 1 cup cashew nuts
- Prepare 1 paprika
- Make ready bunch fresh coriander
- Take bunch fresh flat leaf parsley
- Take 5 eggs, beaten
- Take 6 filo pastry sheets
- Get 400 grams lamb mince
- Make ready 1 small onion, finely chopped
Cover with baking paper, then foil or a lid, to seal tightly. To finish: Top the lamb with dollops of yoghurt then the pineapple, cashew nuts, spring onions and chilli. Cook's note: For a vegetable component. Silvana Franco cooks tender Middle Eastern spiced lamb flatbreads with a creamy cashew nut dressing.
Steps to make Lamb and Cashew Bastela:
- Heat the oil and some of the butter in a frying pan and fry the onion garlic and ginger for a couple of minutes until the onion starts to soften
- Roughly chop the spring onions (discard the white end) and the fresh herbs and set aside. Roughly chop the cashews and then add them to the pan. Fry for another minute or so
- Add the lamb mince and most of the spring onions and fresh herbs. Cook for about five minutes, stirring frequently until the lamb is evenly browned. Season with the cinnamon and paprika and add salt and pepper to taste. Stir in the beaten eggs and cook until lightly scrambled. Stir in the rest of the herbs and spring onions and set aside the mixture to cool.
- Melt the remaining butter. And using a brush, use a little of it to grease the inside of a flan dish (or a cake tin if thats all you have). Separate the filo sheets and place one into the dish making sure that there is plenty draping over the side whilst still covering as much of the inside of the dish as possible. Brush over more of the melted butter to coat the sheet and then repeat with the remaining sheets, going round in a circle so that there are no gaps.
- After having brushed some more of the butter over the last sheet, spoon in the lamb and cashew filling and spread to the edges. Fold over the filo sheets and use the rest of the melted butter to brush the top with and bake for 30 minutes at 180°C or until the pastry is golden and crisp. When done, sprinkle with some extra cinnamon and paprika if desired, then remove from the dish and tuck in!
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